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General Tso's Cauliflower + Broccoli

Have I told you y'all that I don't really like Chinese food? Isn't that weird? Of all the Asian cuisines I enjoy Chinese is usually not one of them. On rare occasion, I've been able to find Chinese restaurants that don't suck (in my opinion). There is a radical little hole-in-the-wall Chinese joint in Idaho Falls, Idaho, that I discovered while passing through with the band. And the most delicious of all time in downtown Boise, Oriental Express (which is closed now).

Oriental Express is/was conveniently located between two of the most popular bar/music venues in town and was often my favorite place to get drunchies while hopping back forth. My favorite dish? Well, funny you should ask: it just so happens to be the General Tso's Tofu. That's what I got every visit. But like I said it's closed now. The family that owned the place decided to retire. With their retirement, I thought I had to retire the idea of eating General Tso's; come to find out, NOT TRUE.

This is way tastier than I had imagined in my wildest dreams. It had more flavor than most Chinese places I've experienced. It was relatively just as easy to make as it is to call in for a delivery or eat in the restaurant. And the end result on your wallet is most pleasureable.

If you hate broccoli, use all cauliflower. If you hate cauliflower, use all broccoli. If you hate cauliflower and broccoli, you're on the wrong site...just kidding (but seriously), use tofu.

The Veggies

1 head of cauliflower, in florets
2 broccoli crowns, in florets
a drizzle of olive oil 
a pinch of salt

The Sauce

1 tbsp sesame oil
1 tbsp peanut oil
1/4 c tamari
1 tbsp tapioca flour
1 tbsp minced ginger
3 tbsp raw can sugar
2 tsp sriracha
4 cloves garlic, minced

The Rice

1 c long grain rice
2 c water
1/2 tsp chinese five spice
  1. Preheat the oven to 375 and pop in your veggie florets, after you've coated them in the drizzle of oil and pinch of salt. Roast for about 35-40 minutes. 
  2. As soon as you shut the oven door, get that rice a-cooking. Prepare the rice as per usual just add in the spice with your water in the beginning. Everything, but the flavor, is the same. 
  3. While the rice is simmering and the cauliflower and broccoli are roasting, whisk together all the sauce ingredients. 
  4. When the rice is finished cooking, the broccoli and cauliflower should be almost perfect and that's when you'll mix the sauce and florets together. Pop it back in the oven for another 5-10 minutes; then, eat.


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